Sautee garlic till you can smell it, then add onion and ginger. Put some salt and pepper. Mix. When evenly mixed and browned a bit, add chicken wings. Mix. Add a bit of oil to help the sauteeing/frying of chicken wings.

When chicken turns brown and juices are coming out, add water. Bring to boil. Add 1 tsp curry powder, salt and pepper, just enough for water to taste. Bring to boil again. Simmer for 5 minutes and taste.

On 5 minute mark add potatoes and carrots. Bring to boil then simmer for 20 mins. Mixing every now and then.

Check the softness of potatoes and carrot. Simmer for another 10 minutes. By now potatoes has given your curry its starchy features.

Add 1 tsp curry powder or more depends on how spicy you want it. Add some soy sauce for color. Bring to a boil. Turn of fire.

Best with steamed rice.

Fire should be at medium (6 for some) thw whole time your cooking.

And that’s it. It is as simple as that and I don’t know if it really is exceptional but so far every time we have it for dinner, my husband cleans out his plate.

When we cook, it is mostly trial and error. Thats how we evolved established recipe and make it our own.